Friday, July 9, 2010


So it was one of those Friday evenings where I get home from work, open the refrigerator door, stare into it for a while thinking hmmm... what can I do with what I have. Light bulb! I have some pot sticker wraps. And some mushrooms. And some fresh herbs. Wait, didn't I just harvest a couple of peppers from the garden? Don't I have that lone leftover shallot in the fruit bowl? And so, dinner is born!
This was quick to whip up and even my hard core meat eating husband ate this for dinner and said it was good. He didn't even attempt to find a piece of meat to cook up so he could relegate my dinner to a side dish for his own. That is about the highest compliment he could pay me! I hope you enjoy these.


1 package of potsticker wraps1 portabella mushroom chopped fine
1 8 oz package shitake mushrooms chopped fine
1 Italian pepper chopped fine
1 shallot minced
1/2 bunch parsley rough chopped
1/4 cup walnuts chopped fine
1 tbsp olive oil (note, if you want to omit the oil you can)
1/2 to 3/4 cup hot water
salt and pepper to taste
low sodium soy sauce for dipping
Heat the olive oil in a nonstick skillet over medium heat and add shallot, pepper, and mushrooms and saute until soft. Add walnuts and continue to cook until and some of the liquid released from the mushrooms is cooked away. Add parsley, salt and pepper and cook until parsley is wilted an incorporated. Transfer to a bowl and allow to cool slightly.

Lay potsticker wraps on a flat surface (I used a cutting board). Add one teaspoon of filling and fold the potsticker wrap over the filling to create a half moon shape. Seal by pressing edges together firmly and crimp the edges to ensure filling does not escape during cooking. Repeat until all wraps are used.

Using the same skillet, wipe clean any mushroom /filling residue and heat to medium heat. Add potstickers and cook until browned on the bottom. Do not turn during cooking. Once browned add the hot water, increase heat to high and cover. Allow water to boil away completely and uncover. Allow to continue to cook briefly to re crisp the bottoms. Remove from pan and serve with reduced sodium soy sauce for dipping.


  1. oh YUM!! i want to try them> by pot sticker wrappers, do you mean won-ton wrappers?

  2. They are actually potsticker wraps which are different than wonton wrappers. They are a little thicker than the wonton wrappers. If you use wonton wrappers I would boil them and not pan fry. And read the label for your wotnon wrappers carefully as many (most) have egg as an ingredient.